We're into lemon this week.... and fresh herbs. This should finish the cabbage. You could use skin-on chicken breasts or thighs and stuff the marinade under the skin. Cooking time would be longer if they were also bone-in.

Grilled Chicken Breasts with Lemon and Fresh Herbs

Total time: 30 minutesYou can use any combination of herbs you have: more of some and less of others, just try for 4 tbs total. Cook the chicken a little slower, over indirect heat, to keep them moist and not burn the herbs... too much...
You could use skin-on chicken breasts or thighs and stuff the marinade under the skin. Cooking time would be longer if they were also bone-in.

Cook on barbecue grill over indirect heat 15 - 20 minutes or on baking sheet in oven (400F) for 25 - 30 minutes or until done.

Baste with herbs and lemon after turning, then cover for 5 minutes.

When done (knife poked in and juices run clear) remove from heat and serve.

Warm Cabbage Pasta Salad

Total time: 25 minutesThe cabbage and onions are softened first, then browned and finished with mustard and vinegar for an easy, healthy pasta salad.

Ingredients:

1 cup (3.3oz, 95gr) bite-size pasta, farfalle, penne

1 onion

3 cups shredded cabbage

1/4 cup (2oz, 60ml) chicken stock

2 tsp olive oil

2 tsp butter

1 tbs Dijon mustard

2 tbs white Balsamic vinegar

Instructions:

Cook pasta according to package directions.

Peel and thinly slice onion.

Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.

Put onions and cabbage into a nonstick skillet, add stock, cover and bring to a boil.

Simmer 5 minutes.

Uncover and cook off stock.

Add butter, oil and stir-fry over medium heat until starting to brown.